RECIPES: Recipe Details

Pepper Crusted Burger with Sriracha Mayonnaise

I love bold spices as well as the flavors from steak and cheese subs. Ground beef provides an always tender and affordable meat and the grill and my secret Sriracha mayonnaise provide elevation of the dish. It is a burger with taste greater than its components.

Brush rolls (tops and bottoms) with olive oil and sprinkle lightly with garlic salt. Place center sides down on grill and cook over medium heat until nice grill marks and crispness is evident, approximately 2 minutes.

As soon as rolls are prepared, return burgers to grill and place a slice of muenster cheese on top of each burger. Close grill and cook just until cheese melts. Immediately remove from heat to avoid overcooking burgers.

To assemble, place bottom of bun on plate, and top with sauteed onion/mushrooms/peppers, followed by piece of leaf lettuce, two thin slices of tomato, and one tablespoon of Sriracha mayonnaise.

Comments

Note--The addition of soy sauce to the meat adds flavor, the sodium enhances the flavor of the meet, all the while providing sufficient moisture for a moist burger no matter if cooked medium or well-done. The muenster cheese provides a contrast to the sharp pepper coating. The cold tomato plays against the saute of the onion, red bell pepper, and mushroom. The Sriracha mayonnaise provides a bold kick, but is tempered by cool tomato and lettuce. And the roll is grilled with olive oil and a bit of garlic salt just because it tastes great. I have suggested a Merlot wine because it is my favorite and because it can stand up to the bold taste of this burger.